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Plombiere, Germaine

Prepare a pint (only) of vanilla ice cream. Cut in small square pieces six slices candied pineapples, place them in a bowl with just enough lukewarm water to cover them for ten minutes, drain out the water, then pour in two tablespoons rum, a tablespoon maraschino and one tablespoon Swiss kirsch, mix well and let infuse for twenty minutes, then add them to the vanilla cream with a teaspoon kummel and mix well with spatula. Beat up two gills thick cream to a stiff froth, add one tablespoon fine sugar, mix well, then add the vanilla and thoroughly mix. Line the interior of a dome-shaped quart mould with a thin sheet of white paper, drop in the ice cream, etc., cover the preparation with a sheet of paper, place the cover on, bury it in the ice-cream tub for one hour, remove, wipe the mould all around, unmould on a cold dish with a folded napkin, lift up the paper and serve.